MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!